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Biscotti di Polenta
Polenta Biscuits
- Makes about
50
biscuits - Difficulty
Easy
Published 2012
“I love polenta in every guise. In Piedmont where I spent my youth, there are many polenta biscuits, but none with the crispness I achieved by using polenta svelta, the quick polenta flour. These biscuits are wonderful as accompaniments to fresh fruit salads, or dipped into zabaglione.”
Ingredients
200 g 200 g 300</
Method
Mix all the ingredients together in a large bowl. Take a piping bag and fill it with the mixture. Pipe the mixture onto a greased baking tray in either little dots or S shapes. Leave a generous amount of space between the shapes as the biscuits
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This is the first thing I have cooked from the newly added Antonio Carluccio books. Can't ask for a simpler recipe than this. Mix it all together, portion it out and then bake until golden. Using a piping bag as suggested does make this much easier, and makes me happy that I have a stockpile of large disposable piping bags, which are much less fuss. Snip the end of to the desired size and away you go.
They have a great texture and a subtle lemony tang. Fine for dunking in tea, but I am sure even better with ice cream or zabaglione...